CAJUN CRAB POPPERS
My brother moved to New Orleans and I love visiting him and his family whenever I can. These easy jalapeno poppers are stuffed with crab, cajun seasonings and bacon. They're a little hot and spicy, just like a visit to New Orleans! -Elizabeth Lubin, Huntington Beach, California
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 16 appetizers.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. In a small bowl, beat the first 5 ingredients until blended. Stir in shredded cheese, crab and bacon. Cut jalapenos in half lengthwise and remove seeds. Spoon filling into pepper halves. Place on an ungreased baking sheet. Bake until lightly browned, 15-20 minutes. Sprinkle with additional parsley.,
Nutrition Facts : Calories 88 calories, Fat 7g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 187mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
CAJUN JALAPENO POPPERS
This recipe came from taste testing poppers all over. I combined what I liked and discarded the rest. You can use fresh peppers or prepackaged peppers (not recommended,to soft). If I use fresh, I sometimes like to slice them in half, leaving the stem, de-vein and seed them and saute' them in my favorite beer to soften them up just a little (2-4 minutes). Another tip is to always use protective cooking gloves when dealing with peppers.
Provided by Lande Hoffman
Categories Cheese
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Halve the jalapenos leaving the stem attached, de-vein and seed them.
- Setting the halved jalapenos and bread crumbs aside, mix all of the other ingredients together.
- Take your mixture and completely fill the jalepeno cavities to their brim and set aside.
- Put bread crumbs on a flat plate.
- Take jalapeno halves, one at a time, and roll cheese side only in bread crumbs and place cheese/crumb side up on a baking pan Once completed if you like a thick crumb layer, you can repeat this step.
- If you do not intend to bake finished product skip the rolling part and just lightly sprinkle the top of the jalepenos with the bread crumbs.
- Bake at 350 for 15 minutes or until mixture starts to bubble.
- I like to refrigerate at least 1 hour prior to baking Sometimes I prepare the day before, cover and refrigerate.
- Serve warm, room temperature or chilled with any or all of the recommended sauces.
JALAPENO POPPERS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 1h45m
Yield 40 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 275 degrees F. Set a wire rack over a baking sheet.
- If you have them, slip on some latex gloves for the pepper prep. Cut the jalapenos in half lengthwise. With a spoon, remove the seeds and white membranes (the source of the heat; leave a little if you like things HOT). Smear cream cheese into each jalapeno half and then wrap with a bacon piece (1/2 slice). Secure by sticking a toothpick through the middle. Place on the rack in the baking sheet.
- Bake until the bacon is sizzling and done, 1 hour 15 minutes. Serve immediately, or they're also great at room temperature.
JALAPENO PORK POPPERS
Steps:
- Preheat oven 400 degrees F.
- Brown sausage and onion over medium-high heat. Drain fat. Pat sausage with paper towel to remove residual fat. In a metal bowl, combine sausage/onion mixture, cream cheese, salt and pepper. Stir until completely combined. With a small spoon, fill jalapeno halves with sausage/cream cheese mixture. Place filled jalapeno halves on a foil lined baking sheet. Bake until golden brown and jalepenos appear to be slightly softened. This will take approximately 25-35 minutes. Eat immediately or store leftovers in refrigerator and warm up in microwave.
JALAPENO POPPERS
Pack extra flavour into these irresistible chillies with plenty of cream cheese and mozzarella. Ideal party food
Provided by Good Food team
Categories Side dish, Snack, Treat
Time 30m
Number Of Ingredients 8
Steps:
- Take one whole chilli and using a small sharp knife make an incision along the length without cutting all the way through. Open up the cavity and using the end of a teaspoon scrape out and discard the seeds and the membrane. It's very good idea to wear gloves when you're preparing chillies in this way, and make sure you wash your hands thoroughly afterwards. Repeat with all the other chillies.
- Mix the cream cheese with the mozzarella, season with salt and pepper then use it to fill the chillies. Push them gently to close them up and wipe off any excess.
- Put the flour, egg and breadcrumbs in separate shallow bowls or dishes and roll the stuffed chillies first in the flour then egg then breadcrumbs then repeat so they get a good double coating.
- Heat the oil in a large saucepan until it reaches 160C. Carefully lower the chillies into the oil using a slotted spoon and deep fry in batches for around 2-3 mins or until deep golden brown. Transfer to a plate lined with kitchen paper to soak up the excess oil.
- Once the chillies are fried season them with pepper and salt and spread out on a plate or board so everyone can help themselves. Great with beer and a movie.
Nutrition Facts : Calories 350 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.7 milligram of sodium
JALAPENO POPPERS
The flavor of the peppers come through, but the cheese and bacon put some of the fire out. I believe the "tenderfoot" would even like these. I have even frozen these with good success.
Provided by Miss Annie
Categories Southwestern U.S.
Time 40m
Yield 20 Pieces
Number Of Ingredients 3
Steps:
- Cut jalapenos in half and remove seeds and veins.
- (Use gloves to work with peppers).
- Fill jalpenos with cream cheese and wrap a slice of bacon around each one.
- Secure with a toothpick.
- Bake at 425 degrees until bacon appears to be done, about 15-20 minutes.
STUFFED JALAPENO FIRECRACKERS
This recipe came about after years of competition with family and friends over the perfect stuffed jalapeno. Bring your tissues because these are HOT! Goes well with Summer Beer I from this site.
Provided by templina71
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 35m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Fill the jalapeno peppers with cream cheese. Sprinkle the Cajun seasoning on top, then wrap each stuffed jalapeno with a slice of bacon. Secure with a toothpick. Arrange the wrapped jalapeno peppers in a single layer, face down on a broiler rack.
- Broil in the preheated oven until the bacon becomes crisp, 8 to 15 minutes on each side.
Nutrition Facts : Calories 178.7 calories, Carbohydrate 2.2 g, Cholesterol 45.9 mg, Fat 15.6 g, Fiber 0.6 g, Protein 7.5 g, SaturatedFat 8.1 g, Sodium 420.5 mg, Sugar 0.7 g
EASY CAJUN STYLE BACON WRAPPED JALEPENO POPPERS
This recipe was given to me by my college roommate and soul sister shandi. My gun powder seasoning can be substituted for cajun seasoning
Provided by GingerlyJ
Categories Pork
Time 50m
Yield 6 peppers, 4 serving(s)
Number Of Ingredients 5
Steps:
- Add toothpicks to warm water for 20-30 minutes before baking or grilling.
- Slice each jalapeno in half, lengthwise. Then, using a small spoon, scrape out and discard all seeds and any white membrane.
- Stir together the cream cheese and chives or spring onion and cajun seasoning in a small bowl. Then, use a spoon to fill each pepper-half - be generous, here.
- Now, cut the bacon slices into three 1 1/2-inch pieces, and then wrap one piece of bacon around each stuffed pepper-half then slide a toothpick through the bacon and pepper so the bacon is secure.
- Heat oven to 375 degrees F then line a baking sheet with aluminum foil or parchment paper. Place stuffed and wrapped peppers, filling side facing up, onto the baking sheet and bake until the bacon is crispy and glistening and the peppers are tender, about 25 minutes.
Nutrition Facts : Calories 140.3, Fat 13.4, SaturatedFat 6.7, Cholesterol 36.7, Sodium 158.5, Carbohydrate 2.6, Fiber 0.6, Sugar 1.8, Protein 2.9
BAKED JALAPENO POPPERS
Jalapenos are stuffed with Cheddar cheese and cream cheese, with bread crumbs for a crunch. Baked to keep them healthier than the fried ones!
Provided by cheryl
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
- Fill each jalapeno pepper half with cream cheese, Cheddar cheese, and bread crumbs, respectively, and arrange peppers on the prepared baking sheet.
- Bake in the preheated oven until jalapenos are tender and cheese melts, about 20 minutes.
Nutrition Facts : Calories 136.9 calories, Carbohydrate 7.7 g, Cholesterol 30.5 mg, Fat 10.2 g, Fiber 1.1 g, Protein 5.9 g, SaturatedFat 6.2 g, Sodium 163.4 mg, Sugar 1.5 g
BEST EVER JALAPENO POPPERS
This is a recipe I made by taking the best of three or four popper recipes and combining them to make something that tastes wonderful. A frequent request at my house, and at others. I usually make 100 and put them in the fridge. They don't last long. Adjust the amount of bacon bits and type of shredded cheese to taste. Increase the recipe as necessary! Lots of tests helps to best figure out the way you like it. Be sure to wear rubber gloves while seeding the jalapenos -- they will burn.
Provided by HLSANDS
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 1h
Yield 32
Number Of Ingredients 8
Steps:
- In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves.
- Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
- Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated.
- In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.
Nutrition Facts : Calories 149.2 calories, Carbohydrate 6.8 g, Cholesterol 19.8 mg, Fat 12 g, Fiber 0.5 g, Protein 3.9 g, SaturatedFat 4.7 g, Sodium 109.8 mg, Sugar 1 g
BACON-WRAPPED JALAPENO POPPERS
Better than the typical poppers.
Provided by videogator
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon. Arrange bacon-wrapped peppers on the prepared baking sheet.
- Bake in the preheated oven until bacon is crispy, about 15 minutes.
Nutrition Facts : Calories 213 calories, Carbohydrate 2.5 g, Cholesterol 51.3 mg, Fat 17.7 g, Fiber 0.7 g, Protein 11 g, SaturatedFat 8.8 g, Sodium 539.5 mg, Sugar 1 g
JALAPENO POPPERS
An excellent party appetizer. Just make sure you have plenty of tequila on hand to put out the fire (or add to it!)
Provided by Witch Doctor
Categories Peppers
Time 1h10m
Yield 24 poppers
Number Of Ingredients 12
Steps:
- Roast chilis under a broiler or on a grill until outside begins to turn black and bubbly. Place chilis in a Zip-Loc bag or a container covered with plastic wrap and let cool.
- Grate cheese and chop cilantro, mix together and hold for later.
- In three separate bowls, place flour, beaten eggs and bread crumbs. (This is referred to as standard breading procedure: first flour, then egg, and then into the bread crumbs.)
- Peel skin from chiles by wiping with a dry towel or by lightly running a paring knife over the surface of the chile.
- Carefully cut a slit lengthwise in each chile and then carefully cut out the seeds.
- Take the chiles one by one and stuff them full with the cheese and cilantro mixture. Place them each into the flour, then egg, and finally, into the bread crumbs. Now you have jalapeno poppers which you can hold in the refrigerator or freezer until you are ready to serve them.
- To Serve:
- Heat a large pot with vegetable oil over low-to-medium heat for frying. (The optimal temperature is 325 degrees.) Fry the jalapeno poppers for 3-5 minutes until crispy on the outside and soft in the center. Serve hot with the aioli for dipping.
- To make the aioli, simply mix all ingredients and let stand until you are ready to use.
CRUNCHY JALAPEñO TACO POPPERS RECIPE BY TASTY
Here's what you need: jalapeñoes, ground beef, taco seasoning, kosher salt, ground black pepper, fresh cilantro, extra virgin olive oil, medium white onion, garlic, shredded cheese blend, cream cheese, eggs, flour, cornflake cereal, cornflake cereal, canola oil, fresh cilantro, fresh lime juice, salsa
Provided by Betsy Carter
Categories Appetizers
Yield 24 poppers
Number Of Ingredients 19
Steps:
- Slice the jalapeños lengthwise down the center, taking care to cut through only one side and leaving the pepper as intact as possible. Remove the seeds.
- In a large bowl, combine the ground beef, taco seasoning, salt, pepper, and cilantro. Mix to combine.
- Heat the olive oil in a large pan over medium heat. Cook the onion for 1 minute, then add garlic and cook another minute.
- Add the beef mixture and cook until browned, approximately 5 minutes. Remove from the heat and let cool completely.
- In a clean, large bowl, combine the cooled beef mixture, shredded cheese, and cream cheese.
- Transfer the beef mixture to a piping bag or zip-top bag with a corner snipped off.
- Pipe the beef mixture into the jalapeños, then close the peppers.
- Heat a large pot filled with the oil until it reaches 325ºF (170ºC).
- Add the seasoned flour, eggs, and cornflakes to 3 separate shallow bowls. Dip the peppers in the egg, then the flour, followed by the egg again, and then the cornflakes. Dip once more in the egg and finish with a second dip in the cornflakes.
- Fry the peppers, in batches, for 2½ minutes until golden brown. Remove with a slotted spoon or tongs and drain on a wire cooling rack.
- Season the peppers well with salt and fresh lime juice.
- Serve warm with salsa for dipping.
- Enjoy!
Nutrition Facts : Calories 862 calories, Carbohydrate 28 grams, Fat 79 grams, Fiber 1 gram, Protein 10 grams, Sugar 3 grams
JALAPENO POPPERS
The ultimate Super Bowl finger food! Fiery jalapenos are stuffed with cream cheese and fried until crisp and irresistible. Serve with a cooling dip, such as sour cream or our homemade blue cheese dressing.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 35m
Number Of Ingredients 7
Steps:
- Pour 2 inches oil into a large, heavy pot. Heat over medium-high until a deep-fry thermometer reads 400 degrees.
- Meanwhile, cut a 1-inch slit lengthwise down one side of each jalapeno to create a pocket. Leaving stem intact, scrape out seeds, if desired, for less heat. Spoon cream cheese into cavities of jalapenos.
- Whisk together flour, beer, 1 teaspoon salt, and 1/2 teaspoon pepper in a medium bowl. Working in batches, dip jalapenos into batter, allowing excess to drip off. Carefully add to hot oil and cook, turning occasionally, until golden brown and crisp, 3 to 4 minutes. (Be sure to keep oil temperature between 375 degrees and 400 degrees.) Transfer to a rimmed baking sheet lined with a wire rack. Serve with blue cheese dressing or sour cream.
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